Sea Shell Pasta and Creamy Basil-Tarragon Pistou with Crab and Sweet Peas

Basil is my all time favorite herb.  When a perfume with the scent of basil comes on the market, I'll be the first in line.  This recipe helps to use that wonderful bounty of basil that grows on my deck all summer.  If you like pesto, you'll love the French version:  pistou.  Pistou is a Provençal sauce which, like Italian pesto, is made from garlic, basil, and olive oil and Parmesan.  The Italian version will have either pine nuts or walnuts. 

This dish is a combination of whimsy and elegance.  The scent of basil will drift through your kitchen and bring everyone to the table in a hurry.  The best part (besides the decadence of the dish) is that it's ready in the time it takes to cook the pasta. All there is to do is drop the shells into the boiling water, whir the pistou ingredients together in the food processor, and combine the hot pasta with the pistou, peas, crab, and cream.  Voila!

1 pound sea shell pasta
1 clove garlic
2 ounces basil, the leaves of which will equal about 1 cup packed
leaves from 4 stems tarragon
1 teaspoon lemon zest
1 tablespoon lemon juice
Salt and pepper
3/4 cup olive oil
1/4 cup Parmesan or Pecorino cheese
1/2 cup heavy cream
1/2 cup thawed frozen petite peas

1 pound jumbo lump crab meat (pick through the crab meat and carefully make sure there are no shells and to break up the crab meat just a bit)

 

Bring a large pot of water to a boil. Salt the water and add the pasta shells. Stir and cook until al dente. Drain.

 

While the pasta cooks, let's make the pistou (sauce). Place the garlic clove in the food processor and let it grind to smithereens. Then add the basil and tarragon leaves, pulsing to chop. Add in the lemon zest, lemon juice, pepper, and a teaspoon or so of salt. Turn the food process on and pour the olive oil into the feed tube and let it drizzle in nice and slowly. Transfer the pistou to a bowl and stir in the Parmesan cheese.

 

Drain the pasta and put the pot back on the stove on low heat. Add in the cream, pistou, peas, and crab meat. Toss and slowly heat through. Add the pasta back into the pot, and toss to combine. Serve immediately. You have to admit, that's just pretty!

 
From www.seriouseats.com